Coarse Country TerrineServes 10

300g rindless pork shoulder

300g rindless pork belly

150g rindless un-smoked streaky bacon rashers

225g pig’s liver, rinsed and patted dry with kitchen paper

2 garlic cloves, peeled and crushed

freshly squeezed juice and finely grated zest 1 orange

6 tbsp brandy

3 tbsp finely chopped fresh sage leaves

1 tbsp finely chopped fresh thyme leaves

1 tbsp whole black peppercorns

1 tbsp juniper berries

400g rindless smoked streaky bacon rashers

200g jar cornichons (extra small gherkins), drained

flaked sea salt and freshly ground black pepper

FOOD FACTS A “terrine” is a lidded ovenproof dish,

usually rectangular, and deep with straight sides. They were originally earthenware but can also be made of metal. Whatever is cooked inside the dish is also known as a terrine.

Originally terrines were made from meat (usually pork), often with layers of forcemeat and strips of meat. The texture is usually coarser than a pâté. A modern terrine can also be fish or vegetable based. It makes perfect picnic or cold buffet food.

Historical facts provided by Monica Askay, Cook and Food Historian

①Cut the pork shoulder, belly and un-smoked bacon into small pieces, discarding any really tough fat, remaining rind or sinew. Put half the meats, the liver and garlic in a sturdy food processor and blend until the meats are as smooth as possible. Add the remaining meats and blend on the pulse setting until roughly chopped and well combined with the pureed meats.

②Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until very well mixed. Grind the peppercorns and juniper berries together with a pestle and mortar and add to the mixture. Stir well. Cover the bowl with cling film and leave in the fridge for 1-3 hours to marinate.

③Place the smoked bacon rashers on a board and stretch one at a time with the back of a knife. Use to line a 1.1litre lidded terrine or ovenproof dish. Place the first rasher across the terrine diagonally from one end, overlapping the other side roughly 5cm down the edge. Put the second rasher across the first, starting on the opposite corner.

④Work your way down the terrine, crossing the bacon rashers from one side to the other rather than simply overlapping. This will make the terrine easier to cut. Use halved rashers of bacon to line the terrine at each end.

⑤Preheat the oven to 170C/fan oven 150C/gas mark 3. Spoon a third of the pate mixture into the lined terrine and place half the cornichons neatly on top. They need to run lengthways down the terrine, so that when the pate is cut, they form a row of green circles in the centre. Don’t pack too tightly.

⑥Spoon another third of the pate mixture on top of the cornichons and press the surface smoothly and firmly. Cover with a second layer of cornichons and finish with the remaining pate. Bring the overlapping bacon up and over the pate to wrap.

⑦Pop the lid on top (or cover with foil if using an ovenproof dish) and place the terrine in a small roasting tin. Add enough just boiled water to rise 2cm up the outside of the terrine and bake in the centre of the oven for 1 ½ hours.

⑧To test the terrine is ready, remove from the oven and insert a skewer into the centre. Hold for 10 seconds, then remove and lightly touch the end. The skewer should feel hot. The pate should also have shrunk away from the sides of the terrine. Remove from the roasting tin.

⑨Cover the pate with a double layer of foil and place a couple of cans of beans or some other heavy weights on top. Leave to cool, then chill in the fridge overnight. The next day, turn the pate out onto a board and cut into thick slices. Serve with hot, crusty bread and lots of butter.

Hairy TipThis is one recipe where thin supermarket streaky bacon works really well, as it can be stretched easily with the back of a knife.

FOOD FACTS Boar’s Head was a Christmas delicacy

served at great feasts during the medieval period. Not simply a whole roasted pig’s head, it was a dish that required lengthy preparation. The end result was a delicious and sliceable pork terrine, cooked inside the reformed boar skin.

“Cornichon” is the French word for gherkin. Gherkins are a type of pickled cucumber and are a traditional accompaniment to meat, liver pâté and terrines. They feature in two old British salad recipes; the Grand or Compound Salad of the 17th century, which consists of a mixture of sweet, sour and salty ingredients and Salamangundy of the 18th and 19th centuries, which is a mixture of pickled and fresh chopped ingredients.

Historical facts provided by Monica Askay, Cook and Food Historian